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Chicken Pot Pie Soup Recipe

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4.1 from 7 reviews

This comforting Chicken Pot Pie Soup recipe captures the classic flavors of a traditional chicken pot pie in a creamy, hearty soup form. Loaded with tender chicken, vegetables, and a rich broth thickened with flour and finished with cream and fresh parsley, it's perfect for a cozy meal anytime.

Ingredients

Butter & Vegetables

  • 6 Tbsp unsalted butter
  • 1 medium yellow onion (1 cup chopped)
  • 2 medium carrots (thinly sliced into rings)
  • 2 celery sticks (finely chopped)
  • 8 oz white or brown mushrooms (sliced)
  • 3 garlic cloves (minced)

Dry Ingredients & Broth

  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3-4 tsp salt (or to taste)
  • 1/2 tsp black pepper

Main Ingredients

  • 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
  • 5 cups cooked chicken (shredded)
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)

Finishing Touches

  • 1/2 cup whipping cream
  • 1/4 cup parsley (finely chopped, plus more for garnish)

Instructions

  1. Sauté Vegetables: Heat a dutch oven or soup pot over medium/high heat and melt 6 tablespoons of butter. Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
  2. Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic. Continue to sauté for another 5 minutes, stirring occasionally, until the mushrooms break down and become soft.
  3. Create Roux: Sprinkle in 1/3 cup of all-purpose flour and stir constantly for 1 minute until the flour is golden and fully incorporated, which will help thicken the soup.
  4. Simmer Soup Base: Slowly pour in 6 cups of chicken stock while stirring to avoid lumps. Add the sliced Yukon gold potatoes, 3 1/2 teaspoons of salt (adjust to taste), and 1/2 teaspoon black pepper. Bring the soup to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
  5. Finish Soup: Add the shredded cooked chicken, frozen peas, frozen or canned corn, 1/2 cup heavy whipping cream, and 1/4 cup chopped parsley. Return the soup to a gentle simmer and cook for another 5 minutes until the peas and corn are tender. Taste and adjust the seasoning with additional salt and pepper if needed. Remove from heat and garnish with extra parsley before serving.

Notes

  • Use cooked chicken from leftover roast or rotisserie for convenience.
  • You can substitute heavy cream with half-and-half for a lighter version.
  • For thicker soup, increase the flour to 1/2 cup but cook roux slightly longer to avoid raw flour taste.
  • Frozen peas and corn can be substituted with fresh when in season.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Find it online: https://glowcooks.com/chicken-pot-pie-soup-recipe/